You’ll always want to have roasted garlic and tomato on hand when you taste what they do to an otherwise ordinary pasta, basil and tomato toss.
Roasted Garlic and Tomato Mostaccioli
- Prep Time 15 min
- Total 1 hr 15 min
- Servings 2
- Ingredients 9
Ingredients
- 2 1/2 tablespoons olive or vegetable oil
- 4 to 5 roma (plum) tomatoes, cut in half
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1/2 garlic bulb, unpeeled
- 1 cup uncooked mostaccioli or penne pasta (3 ounces)
- 2 tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves
- 2 ounces crumbled feta or cubed mozzarella cheese
Instructions
-
Step1Heat oven to 300°F. Place aluminum foil on cookie sheet; generously brush with 1 tablespoon of the oil. Arrange tomato halves, cut sides up, in single layer on foil; brush with 2 teaspoons of the oil. Sprinkile with sugar, salt and pepper.
-
Step2Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in aluminum foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel; cool slightly.
-
Step3Cook and drain pasta as directed on package.
-
Step4Squeeze garlic into remaining 1 1/2 teaspoons oil and mash until smooth; toss with pasta. Add tomato halves and basil; toss. Top with cheese. Serve immediately.
Nutrition
510
Calories
25 g
Total Fat
14 g
Protein
61 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 510
- Calories from Fat
- 225
- Total Fat
- 25 g
- Saturated Fat
- 7 g
- Cholesterol
- 25 mg
- Sodium
- 480 mg
- Potassium
- 350 mg
- Total Carbohydrate
- 61 g
- Dietary Fiber
- 3 g
- Protein
- 14 g
% Daily Value*:
- Vitamin A
- 16%
- 16%
- Vitamin C
- 18%
- 18%
- Calcium
- 18%
- 18%
- Iron
- 18%
- 18%
Exchanges:
3 1/2 Starch; 1 Vegetable; 5 Fat;Tips from the Betty Crocker Kitchens
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